Ever since I started this blog, I have been wondering how I would figure out what to post. Would I allow my ideas for my blog to determine what I cook? Would my cravings control what I post? Would I just have inspiration? Would I post only the meals that photograph well? Then I realized that I know what will heavily influence my posts…my budget. Like many others, I am very conscious about how much I can spend monthly on food. Although I am definitely more liberal in this area, I have been trying to cut back and be smarter with leftovers. While I can’t wait to share with you my chicken-thyme-pear-brie sandwich or my shrimp feta pasta sauce, I also must work within the confines, or put more optimistically, the possibilities of my fridge.
A few weeks ago, I made a mango-avocado salsa to go with some halibut for some friends. I had a large amount of cilantro left and no idea what to make so I came up with a cilantro pesto. When I saw the event, Leftover Tuesdays, hosted by Project Foodie, I decided to enter this recipe. The pesto will last for about two weeks if you keep it in the fridge and the lemon juice helps prevent discoloring. I have eaten about 4 dinners already from this one recipe. In keeping with the Leftover theme, I used some flamingo shaped pasta that I have had lying around.
Cilantro Pesto 1 Â½ cups packed Cilantro leaves 1. Place all ingredients in a food processor (or blender) and blend until smooth. If it is not smooth, you may need to add more olive oil.
1 garlic clove, peeled
Â¼ cup walnuts
3 tablespoons olive oil
Â½ cup grated Parmesan
1 teaspoon lemon juice
2. Season with salt and pepper.
3. Toss with pasta and sprinkle with some extra grated Parmesan.
1 Â½ cups packed Cilantro leaves
1. Place all ingredients in a food processor (or blender) and blend until smooth. If it is not smooth, you may need to add more olive oil.
P.S. Do you need/have some meat? Poach a chicken breast in a deep frying pan or sauce pan. Place the chicken in the pan, cover with water so that the chicken breast is half-way submerged, bring to simmer, cook on one side for about 5 minutes and then flip over the chicken breast for another 5 minutes. Continue to do this until the chicken is completely cooked (the meat will be white with no pink visible). Cut it into small pieces and mix with your pesto and pasta.
Filed under Chicken, Cilantro, Leftovers, Pasta | Comments (2)